Roasted Beef Stew
Stew is a very economical dish because it uses inexpensive cuts of beef. These inexpensive cuts are tougher but very flavorful, and they benefit from long cooking times. Roasting the stew in the oven provides the perfect moist environment and timing to produce fork-tender meat.
Makes
Serving size
Ingredients
¼ cup all-purpose flour
1 teaspoon freshly ground black pepper, plus extra for seasoning
A pinch of cayenne pepper
½ pound boneless beef chuck roast, trimmed of fat and cut into 1-inch chunks
2 tablespoons olive oil
½ sweet onion, chopped
2 teaspoons garlic, minced
1 cup homemade beef stock
1 cup plus 2 tablespoons water
1 carrot, cut into ½-inch chunks
2 celery stalks, chopped with greens
1 teaspoon fresh thyme, chopped
1 teaspoon cornstarch
2 tablespoons fresh parsley, chopped
Instructions
- Preheat the oven to 350°F.
- Put the flour, black pepper, and cayenne pepper in a large plastic freezer bag and toss to mix.
- Add the beef chunks to the bag and toss to coat.
- In a large ovenproof pot, heat the olive oil.
- Sauté the beef chunks for about 5 minutes or until they are lightly browned. Remove the beef from the pot and set aside on a plate.
- Add the onion and garlic to the pot and sauté for 3 minutes.
- Stir in the beef stock and deglaze the pot, scraping up any bits on the bottom.
- Add 1 cup water, the beef drippings on the plate, the carrot, celery, and thyme.
- Cover the pot tightly with a lid or aluminum foil and place in the oven.
- Bake the stew, stirring occasionally, for about 1 hour or until the meat is very tender.
- Remove the stew from the oven.
- In a small bowl, stir together the 2 tablespoons water and the cornstarch and then stir the mixture into the hot stew to thicken the sauce.
- Season the stew with black pepper and serve topped with parsley.
Cooking Tip
If using store-bought beef stock, make sure it is low-sodium!
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